Asian noodle salad with peanut ginger dressing

• 4 cups Cooked egg noodles cooled
• 1 red yellow and green pepper, de-seeded and sliced
• 4 spring onions sliced
• 1 large carrot julienned
• 2 cups sugar snap peas julienned
• 1 baby red cabbage thinly sliced
• large handful fresh mint leaves
• Large handful fresh coriander
• optional extras: bean sprouts broccoli, green beans, spinach leaves

for the dressing

• 2 tablespoons smooth peanut butter
• 1 garlic clove crushed
• 1-2 teaspoons crushed ginger to taste
• 1 teaspoon Chilli oil optional
• 4 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 2 tablespoons lemon juice